The Physiology of Taste, or Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-Savarin
1825
ISBN/ASIN: 0486422534
Number of pages: 356
Description:
The book offers meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death. Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that the discovery of a new dish does more for human happiness than the discovery of a star.
Download or read it online for free here:
Download link
(multiple formats)
Similar books
Mom's Best Recipes - Volume Iby Shirley McNevich
Mom's collection contains the 250 best recipes from the momsbest cooking blog: cakes, cheesecakes, brownies and cupcakes, pies, icings, frostings, fudge and candies, breads, entrees, side dishes, puddings, cookies and cookie bars, beverages, etc.
(19764 views)
The Candy Maker's Guide- Fletcher Manufacturing Company
In presenting this selection of choice recipes for Candy Makers we have endeavored to avoid everything that is not practical and easy to understand. The recipes given are from the most experienced and notable candy makers of America and Europe.
(14913 views)
Cheese and Cheese-Makingby James Long, John Benson - Chapman and Hall
Instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, before turning their attention to the manufacturing traditional English cheeses.
(9132 views)
The Italian Cook Bookby Maria Gentile - Italian Book Co.
This book represents the culinary contributions of the multitude of new immigrants flooding the shores of late 19th century America. In this case, the Italian cuisine is represented as not only healthy and economical but also savory and patriotic.
(10438 views)